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Double-Corn Muffins

Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 8

2/3
cup milk
3
tablespoons vegetable oil
1
egg
3/4
cup Gold Medal™ all-purpose flour
3/4
cup cornmeal
2
tablespoons sugar
1
teaspoon baking powder
1/2
teaspoon salt
1
can (7 oz) Green Giant™ Niblets® whole kernel corn, drained, or 1 cup Green Giant™ Niblets® frozen (thawed) whole kernel corn

Directions

  • 1 Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
  • 2 In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
  • 3 Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.

EXPERT TIPS

Expert Tips

For tender, light muffins, stir the batter just until the flour is moistened.

Any leftover muffins are great the next day. Just be sure to store tightly covered.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
260mg
260%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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